Among all sensory sciences, flavour remains a wicked problem. Sight, sound, and touch have all been digitized, and vast resources around their computation exist. While the biological basis for food consumption is primarily to nourish bodily functions, it fulfills a greater second function of sensory pleasure. Flavor, and the pleasure it engenders, is the primary driver of food choice. Moving toward a semantic web of food that enables personalization of food and flavor experiences requires an interoperable ontological model of flavor. This paper proposes a framework of several ontologies to model a comprehensive view of flavor, by partitioning it into three interoperable matrices of interacting variables: objective characteristics of food, subjective sensory experience, and interpretive communication of that experience. The objective matrix details the properties and behaviour of food molecules. The subjective matrix represents the multilayered and highly individualised consumption and sensory perception variables. The interpretative layer deals with the communication and language used to describe the food experience. Together these three matrices represent an initial ontological model for the flavor and sensory experience portion of the emerging semantic web of food.